Swiss Chocolate Recipe - Kosher Dairy

A smooth, rich, European-style Swiss chocolate with balanced sweetness and a clean cocoa finish. This recipe follows traditional Swiss-style techniques using high-quality cocoa and gentle heat control for optimal texture.

Overview

Servings: 12 (1 oz portions)
Yield: Approximately 12 oz (340 g) finished chocolate
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Cooling/Setting Time: 2–3 hours
Difficulty: Intermediate (requires careful temperature control)
Cooking Vessel: Double boiler (or heatproof bowl over saucepan), silicone spatula, thermometer, chocolate mold or parchment-lined pan

Ingredients (Kosher Dairy)

1 cup (120 g) unsweetened cocoa powder (high quality, kosher-certified)
¾ cup (150 g) granulated sugar
½ cup (120 ml) whole milk (cholov stam or cholov Yisrael per preference)
¼ cup (60 g) unsalted butter (kosher-certified)
1 teaspoon pure vanilla extract (kosher-certified)
¼ teaspoon fine sea salt
¼ cup (30 g) powdered sugar (optional, for smoother texture)

Optional Enhancers (Swiss-style variations):

1 tablespoon milk powder (for creamier mouthfeel)
½ teaspoon espresso powder (enhances chocolate depth without coffee flavor)

Instructions

1. Prepare Double Boiler

Fill a saucepan with 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl over the top, ensuring it does not touch the water.

2. Combine Base

In the bowl, whisk together cocoa powder and granulated sugar.

3. Add Dairy

Stir in milk and butter. Maintain low, steady heat. Stir continuously with a silicone spatula to prevent scorching.

4. Heat to Proper Temperature

Bring mixture to approximately 110–115°F (43–46°C). Do not exceed 120°F to prevent graininess and separation.

5. Refine Texture

Continue stirring 8–10 minutes until mixture thickens and becomes glossy. If a smoother texture is desired, whisk in powdered sugar and optional milk powder.

6. Finish

Remove from heat. Stir in vanilla and salt.

7. Mold and Set

Pour into chocolate molds or a parchment-lined loaf pan. Tap gently to remove air bubbles.

Allow to cool at room temperature 30 minutes, then refrigerate 2–3 hours until fully set.

8. Unmold

Once firm, remove from molds and store properly.

Nutritional Information (Per 1 oz serving – approximate)

Calories: 150
Fat: 9 g
Saturated Fat: 5 g
Carbohydrates: 18 g
Sugar: 15 g
Protein: 2 g
Fiber: 2 g
Sodium: 20 mg

Values are estimates and vary by ingredient brand.

Dietary Adaptations

Cholov Yisrael Version:
Use cholov Yisrael milk and butter.

Parve (Non-Dairy) Version:

Substitute milk with unsweetened almond or oat milk.
Replace butter with refined coconut oil or parve margarine.
Omit milk powder.
Ensure all ingredients are parve-certified.

Sugar-Free Option:
Replace sugar with a 1:1 kosher-certified erythritol blend designed for baking.

Vegan:
Follow parve substitutions and confirm vanilla is alcohol-free if required.

Tips & Troubleshooting

Grainy Texture

Cause: Overheating or insufficient mixing.
Solution: Keep temperature controlled and whisk continuously. If already grainy, blend briefly with an immersion blender while warm.

Chocolate Too Soft

Cause: Insufficient cooling or excess fat.
Solution: Refrigerate longer; reduce butter slightly next batch.

Chocolate Too Bitter

Cause: High cocoa percentage or unsweetened cocoa.
Solution: Increase sugar by 1–2 tablespoons.

Separation (Oil Slick)

Cause: Overheating.
Solution: Remove from heat immediately and whisk vigorously to re-emulsify.

Serving Suggestions

Break into rustic shards and dust lightly with cocoa powder.
Serve alongside espresso or strong coffee.
Shave over vanilla ice cream or dairy cheesecake.
Pair with fresh raspberries for contrast.
Melt gently for dipping strawberries or biscotti.

Storage

Store in airtight container.
Refrigerated: up to 2 weeks.
Freezer: up to 2 months (wrap tightly to prevent moisture condensation).

Notes

Always verify reliable kosher certification on cocoa, dairy, sugar (Passover note: sugar may require special certification).
Avoid moisture exposure — even a small drop of water can cause chocolate to seize.
For more professional Swiss-style refinement, the mixture can be processed in a food processor while warm to improve smoothness.